Kibbeh

Ingredients

• 400 g Ground lamb
• 150 g Fine bulgur
• 2 pieces Onion
• 60 g Pine nuts
• 1 bunch Fresh cilantro
• 20 leaves Fresh mint
• 1 tsp Ground cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Espelette pepper
• au gout pinch Salt and black pepper
• 5 tbsp Sunflower oil
• 200 ml Plain yogurt

Instructions

1. Step 1

   Soak the bulgur in 150ml of warm water for 10 minutes until fully hydrated.

2. Step 2

   Finely mince the onions and blend with the ground lamb, soaked bulgur, and spices until you reach a paste-like consistency.

3. Step 3

   Fold in the chopped cilantro and mint, then add the crushed pine nuts. Mix well.

4. Step 4

   Form oval balls about 5cm in size. Heat the oil to 170°C in a skillet.

5. Step 5

   Fry the kibbeh in two batches, 4-5 minutes per batch, until golden brown.

6. Step 6

   Drain on paper towels. Serve hot with plain yogurt on the side.